Apparatus and method for correlating consumable intake with physiological parameters

ABSTRACT

A computer-assisted method and apparatus for providing information pertaining to consumptions of a consumer.

RELATED APPLICATIONS

This is a continuation application of U.S. patent application Ser. No.10/144,501 filed on May 13, 2002 now abandoned, which is a continuationof U.S. patent application Ser. No. 09/185,133, filed Nov. 3, 1998, nowU.S. Pat. No. 6,032,676, which is continuation of U.S. patentapplication Ser. No. 08/581,889, filed Jan. 2, 1996, now U.S. Pat. No.5,836,312, from which priority is claimed, and which are incorporated byreference in their entirety herein.

BACKGROUND OF INVENTION

1. Field of Invention

The present invention relates generally to an apparatus and method forcorrelating daily consumable intakes with physiological parameters. Morespecifically, it relates to a computer-assisted system and method foradjudging the effect of consumable intakes, such as the amount ofcalories, fat, protein, carbohydrate, minerals and vitamins consumeddaily, or the amount of a drug ingested daily, on physiologicalparameters, such as weight, blood glucose levels, or red blood cellcount.

2. Brief Description of the Prior Art

A great body of literature has been published in the last fifty yearspertaining to the importance of good consumption habits in themaintenance of health. While the general public is far more educated asto such matters than their ancestors, several studies suggest poorconsumption habits still pervade in our society.

Nutritional studies suggest that people today continue to consume foodscontaining high amounts of saturated fat, too many calories, and too fewvitamins and minerals, although they know these foods to be “unhealthy.”Likewise, public awareness of the fact that drugs may cause seriousside-effects, has not eventuated in a substantial reduction in themisuse and over-use of, for example, over-the-counter medications. Asignificant factor in many people's poor diets and abuse of medicationsis the tremendous explosion of multi-ingredient pre-packaged foodstuffsand drugs, that has occurred within the last century.

In response to an outcry of world-wide health experts with respect toless than “healthy” ingredients not infrequently found in pre-packagedconsumables, many governments have mandated that manufacturers ofpre-packaged consumables provide in their labelling certain consumptioninformation such as the identity of the ingredients, the concentrationof ingredients and/or nutritional information. In the United Statesfoodstuff information not atypically includes the ingredients containedwithin the foodstuff, the number of calories in a serving, the number ofservings in a container, the percentage of fat, protein, carbohydratesprovided by a serving, and a measure of the vitamins and mineralsprovided by the foodstuff. Over-the-counter medications are notinfrequently labelled to delineate the drug products, and concentrationof drug products, contained within each tablet of the medication.

In order to keep the public more informed concerning the foodstuffs theyeat, some governments have further required manufacturers to compare thenutritional contents of their products against a standard dailynutritional recommendation, e.g. the “Daily Value” or “Recommend DailyAllowance” or “Minimum Daily Allowance.” Such comparisons are often madein terms of percentages. While such information has gone a long waytowards educating people with respect to the nutritional value of whatthey eat, most people do not have the time or patience to considerwhether the foods they eat over a day, week or month are providing themwith a nutritionally balanced diet. The latter observation is confirmedby the large number of obese people in the Western World.

In a similar vein, many governments require manufacturers of drugs tolabel their drugs with warnings concerning the side-effects that may beelicited by consumption of the drug. While most consumers are aware ofthe existence of warning labelling, few people take the time to read allof the warnings appended with every drug which they consume daily. Thisis particularly true with respect to over-the-counter medications.Side-effects caused by these drugs are often attributed to other causes.

Presently, monitoring of dietary and medication consumption, as well asthe consumption of other consumables, is cumbersome. Such monitoring isconventionally done by use of log books in which the subject records theconsumables, and the quantity of consumables consumed during aparticular day.

Nutrition counseling not uncommonly involves the use of complexalgorithms and calculations. Dietary diligence or the use of restrictedmenu lists is frequently prescribed in a universal manner, rather thantailoring the counseling to the individuals themselves. Nearly everyoneis familiar with diet books which propound strict regimens of meals orwhich limit food consumption to particular food stuffs. More recently,cards which permit persons to select form a prolifery of food stuffs inselect categories have been introduced. While easier to follow thanstrict dietary regimens, such cards fail to take into account thewidespread “cheating” that occurs by persons throughout the day.Specialized meals are not always available to a person during the day,especially at work.

Counseling with respect to drug use is presently limited mostly toconsultations with pharmacists and physicians. Consultations withphysicians tend to be brief and nearly always center on the appropriateuse of prescribed medications. Consultations with pharmacists whilegenerally longer, and while often concerning both prescription andover-the-counter medications, are often limited by the ever-increasingtime constraints being placed on pharmacists to fill more prescriptionsper hour. As with nutritional consultations, drug consultationsfrequently involve the use of algorithms, especially in regard to thedetermination of when steady-state blood levels, or maximum bloodlevels, of a drug given on a repeated dosage schedule will be achieved.Variations in physiological parameters often plateau when drug bloodconcentrations level off.

The monitoring of consumable intake, especially with regard tonutritional balance and drug intake, is arguably as important as themonitoring of such physiological parameters as blood pressure and pulserate alone. Numerous computerized devices have been introduced to recordand display physiological parameters, see e.g. U.S. Pat. No. 4,232,682(temperature, pulse rate, and respiration rate). Such devices havegreatly aided physicians in tailoring therapeutic strategies to theindividual especially if such measurements are taken over a long periodof time. For example, a patient's drug therapy is often based onmulti-daily blood pressure readings taken by a patient with acomputerized blood pressure monitor, such multiple readings being farmore indicative of the patient's blood pressure status than oneisolated, reading at the physician's office.

Nutritional status has long been known to impact greatly uponphysiological homeostasis. Over the past two centuries, scientists havediscovered numerous components in our foodstuffs that are necessary toour health—many of these substances being referred to as “essentialvitamins.” In the last half of the twentieth century, scientists furtherdiscovered that many substances present in foodstuffs, while not neededby the body for immediate survival, greatly aid in the maintenance ofgood health—e.g. fiber and “non-essential vitamins”. Scientists furtherlearned that balance in protein/fat/carbohydrate consumption is also ofimportance in longevity.

In a similar vein, consumption of drugs, while often ameliorating aperturbation in homeostasis, not infrequently cause physiologicalabnormalities themselves. This effect is often noted when patients choseover-the-counter (“OTC”) drugs without the aid of health professionals.For example, decongestants may increase blood pressure.

Consumable intakes may have significant effects upon the morbidity rateof persons inflicted with several diseases. Many people require aspecial diet which places their nutritional needs outside of thestandard daily nutritional recommendation. Further, many people can notconsume certain drugs which are freely available in OTC preparations.

For example, diabetics are often cautioned by their physicians tocarefully monitor their daily intake of protein, fat and carbohydrates.For many diabetics, variations in dietary consumption, especially ofcarbohydrates, can have dramatic effects on their requirement forinsulin. Different foodstuffs not uncommonly have different effects on aperson's blood glucose level, a level which is important for good heath.Blood glucose measurements are taken by diabetics numerous times duringthe day, especially after meals. Diabetics are frequently warned torefrain from cough preparations etc., which contain high sucroseconcentrations.

Consonantly, persons afflicted with Folling's disease (“PKU”) must becareful with respect to their consumption of foods containingphenylalanine. Person's with Folling's disease have a congenitalabnormality which eventuates in a deficit of phenylalanine4-monoxygenase activity. Consumption of phenylalanine by PKU patientsover prolonged periods of time may result in neurologic abnormalities.Person's with Folling's disease not uncommonly monitor their blood orurine phenylalanine levels daily.

As further example, persons with depression are not infrequently placedon monoamine oxidase inhibitors. Persons on the drug (and 2 weeks afterdiscontinuing the drug) are cautioned against eating foods with hightyramine or tryptophan content. They are further cautioned aboutconsuming drugs which contain decongestants. Consumption of any of theseconsumables may lead to a hypertensive crisis.

While much is known pertaining to the physiological effect of certainconsumables in select maladies, little has been done to relate theeffect of daily consumption of the multitude of consumables tophysiological perturbations. The latter is most likely due to thedifficulty in getting subjects to record their daily consumptions andthe need to solve often complex algorithms in order to appropriatelyadjudge such relationships.

A relatively recent development in the consumable processing art, aswell as product sales in general, has been the identification of aconsumable by a unique identifier encoded in the form of a “bar code”.Heretofore, the bar code has been used to identify the product and itsmanufacturer, used to re-order goods and employed at check-out countersfor coupling the product to a price.

OBJECTS AND SUMMARY OF PRESENT INVENTION

It is an object of the present invention to provide a computer-assistedsystem and method for electronically coupling consumption informationwith respect to consumables, including, but not limited to, food stuffs,drugs, cosmetics, with consumable-identifiers, for retrieving suchconsumption information upon input of a consumable-identifier, and forcomputationally-relating the consumption information from one consumablewith the consumption information from a plurality of other consumables.

It is a further object of the present invention to provide a method andapparatus which permits correlation of human physiological parameters,such as body weight or blood glucose levels, with consumable intake overset time periods.

In one embodiment, a foodstuff identifier is linked in a first databaseto the nutritional information generally provided on pre-packagedfoodstuffs, or is linked to estimated nutritional information withrespect to a non-prepackaged foodstuffs. Using an electronic means, aconsumer of the foodstuff converts the foodstuff identifier on thepackages of the pre-packaged foodstuffs, or the foodstuff identifiersassociated with the non-prepackaged product in a book, manual, databaseor other compendium, which are consumed during the day into a digitaldatastream which is downloaded into a second data processing unit whichis processed along with time data with respect to the time ofconsumption and stored in a second database. Along with the foodstuffidentifiers, the consumer may also input approximate serving size oramount consumed, thereby storing digitalized information in the seconddatabase regarding the foodstuff consumed, the amount of each particularfoodstuff consumed, and the time of consumption. Physiologicalmeasurements such as weight gain, or blood sugar concentrations may alsobe input into the second database coupled with time data. At set timeintervals, typically daily or weekly, the consumer sends to a first dataprocessing unit connected to the first database the digitalizedinformation stored in the second database. The first data processingunit correlates the nutritional information pertaining to each foodstuffreported to have been consumed during the time interval and withcomputational manipulation, adjusting for amount consumed, provides areadout of nutritional parameters, such as total calories orcarbohydrates, consumed over the time period. Recommendations forimproving the diet may be addended to the readout of the nutritionalparameters by linking the recommendations to the results ofpre-programmed nutritional algorithms or manually by a nutritionist orother qualified professional. If physiological measurements were alsoinput, the first data processing unit may use algorithms well-known inthe art to determine whether variations in physiological measurementsmay be related to foodstuff consumption.

In another embodiment, a consumable (such as a drug) identifier islinked in a first database connected to a first data processing unit tothe ingredient information generally provided on pre-packagedconsumables, or is linked to estimated ingredient information withrespect to a non-prepackaged consumables. Using an electronic means, aconsumer of the consumables converts the consumable identifier on thepackages of the pre-packaged consumables, or the consumable identifiersassociated with the non-prepackaged consumable in a book, manual,database or other compendium, which are consumed during the day into adigital datastream which is downloaded into a second data processingunit which is processed along with time data with respect to the time ofconsumption and stored in a second database. Along with the consumableidentifiers, the consumer may also input the amount consumed, therebystoring digitalized information in the second database regarding eachconsumable consumed, the amount of each consumable consumed, and thetime of consumption in the second database. Physiological measurementssuch as blood pressure or pulse rate may also be input into the seconddatabase coupled with time data. At set time intervals, typically dailyor weekly, the consumer sends to a first data processing unit connectedto the first database the digitalized information stored in the seconddatabase. The first data processing unit correlates the ingredientinformation stored in the first database with each consumable reportedto have been consumed during the time interval. The data processing unitin such embodiment is programmed such that it recognizes changes in themeasured physiological parameter having been measured over the definedtime period and such that it can relate known effects and side-effectsof the consumed ingredients with the measured parameter. For example, itis well-known in the art that sympathomimetic drugs can increase bloodpressure. An increase in blood pressure over time can be computationallyrelated to an increase in sympathomimetic consumption. Further, it iswell-known in the art that most drugs following first order kineticswill reach steady-state blood concentrations after approximately fourhalf-times. The processing unit can be provided with such half-timeinformation such-that it can be determined if any change of the measuredphysiological parameter dissipates after the four half-times of eachingredient transpires—such dissipation strengthening the conclusion thatthe drug is leading to an change in the measured parameter.Recommendations for adjusting the consumption habits of the consumer maybe generated by means of a program or manually by a pharmacist,pharmacologist, toxicologist, physician, nurse or other qualifiedprofessional.

The present invention covers the concept that the first database andsecond database may be the same or different databases maintained orhoused in the same data processing unit. The present invention alsocovers the concept that the consumption habits of either humans oranimals may be monitored.

There are many possible modifications and changes which could be made tothe system without straying from the applicant's present invention. Suchmodifications would be obvious to those skilled in the art and shouldnot limit the scope of applicant's claimed invention.

BRIEF DESCRIPTION OF THE DRAWINGS

For a more complete understanding of the objects of the presentinvention, the Detailed Description of the Illustrative Embodimentsthereof is to be taken in connection with the following drawing, inwhich:

FIG. 1 is schematic flow diagram of a process according to theinvention.

FIG. 2 is a block diagram illustrating a microchip-based device designedto store identifiers pertaining to consumables consumed over time alongwith time data, and which permits correlation of the same tophysiological parameters.

FIG. 3 is a flow chart of a process by which information stored in themicrochip-based device of FIG. 2 is downloaded and stored in a firstdatabase coupling product identifiers to information concerning theproduct.

FIG. 4 is a flow chart of a process by which advisory actions pertainingto consumption habits is generated in response to consumable intakes andphysiological parameter measurements recorded over time.

FIG. 5 is a data flow chart of a method by which nutritional advisoriespertaining to consumed foodstuffs may be generated.

FIG. 6 is a flow chart of a process by which weight control can beeffectuated utilizing the invention by removing particular foodstuffsfrom the diet.

DETAILED DESCRIPTION OF THE ILLUSTRATIVE EMBODIMENT OF THE PRESENTINVENTION

Referring to FIG. 1 of the drawings, there is shown a schematic flowdiagram of a preferred embodiment for correlating measurements of humanphysiological parameters with consumable intakes. Consumable identifier8 is attached to a consumable, such as a foodstuff 12 or drug 14, or isrelated in a book, manual, pamphlet or similar compendia to a particularconsumable or type of consumable 13. A plurality of first databases,such as nutrition database 19 and drug database 20, is maintained bymeans of a first data processing unit 18 wherein consumption informationof a particular consumable, e.g. nutritional information or ingredientcomposition information, is related with the consumable identifier. Thefirst databases 18 also contain consumer identification informationrelated to a consumer who is authorized to use the system. Such consumeridentification information generally relates to the consumer's name,address and account number as well as certain physiological parameterssuch as age, height, weight and build. A consumer purchases consumableswith identifiers pre-attached, 12, 14, or purchases a book, manual,pamphlet or similar compendia which relates particular consumables, ortypes of consumables, with consumable identifiers, 13. Each time aconsumable is consumed or shortly thereafter, the consumer inputs theconsumable identifier, along with the amount of consumable consumed, andthe time of consumption into a second database by means of a second dataprocessing unit 9, shown with a display, which may be coupled to anelectronic reading device, such as an optical scanner 11 and/or keyboard10. The second data processing unit 9 if provided with an internal clockmay also use the time of entry of the data into the second database asthe time of consumption. The consumer may also input physiological databy keyboard 10, or other electronic means, into the second databases,such physiological data including weight and blood glucoseconcentration, coupled with the time of measurement of the physiologicalmeasurement. After a plurality of consumptions and/or physiologicalmeasurements, the consumer transmits 17, by means includingtelecommunication means, as for example modem 16 or phone coupler 15,the data stored in the second database in second data processing unit 9to the first data processing unit 18 which is electronically coupled tothe first databases. The first data processing unit 18 is pre-programmedto computationally relate, after correlating the consumer identificationinformation maintained therein with the consumer identificationinformation maintained in the second database of the second dataprocessing unit 9, the consumable information with respect to aparticular consumable stored in the plurality of first databases withthe information pertaining to the quantity of that consumable consumedand its time of consumption, maintained in the second database bycorrelating the food identifiers. The first data processing unit isfurther pre-programmed with consumption algorithms, such as thosewell-known in the nutrition and pharmaceutical art, relating consumptionparameters to one or more physiological parameters. After processing andcomputationally relating these parameters 21, second data processingunit 18 is programmed to generate an advisory report advising changes inconsumption habits of the consumer, such as changes in foodstuffconsumption 25 or drug consumption 26. The electronic readout may betransmitted via telecommunications means back to the consumer, as byfacsimile machine 22, or a hard copy printed by printing means 23 can besent to the consumer by post 24, if both the first data processing meansand second data processing means are not housed at in the same location.

Referring now to FIG. 2, there is shown a block diagram illustrating anembodiment of second data processing device 9 designed to storeidentifiers pertaining to consumables consumed over time along with timedata, and which permits input of physiological parametric data which maybe coupled with time data.

In this embodiment of second data processing device 9 optical scannerdetectors 27 are housed within the unit rather than connected thereto asshown in 11 of FIG. 1. Optical scanner detectors 27 are coupled to a barcode reader 28 of the prior art, such bar code reader 28 comprising aplurality of analog-to-digital converts 29, bar width counters 30,first-in first-out registers (“FIFOs”) 31, and composers 32. Numericaldata held in FIFOs 31 are sent to decoder 33 in accordance with acommand sent from processor 34. For simplicity, lines for transferringcommand signals and response signals between processor 34 and otherunits of bar code reader 28 such as FIFOs 31 and decoder 33 are omitted.Processor 34 is connected to read-only memory (“ROM”) 37 used forstoring programs used in processor 34 and random-access memory (“RAM”)38 which is used as a work area during processing. Processor 34processes bar code data sent from decoder 33 and couples the same totime data provided by clock 39. Such processed bar code data is storedin memory storage unit 40. Second data processing device 9 furtherprovides for input of physiological parameter data by keyboard means 35.Such input is decoded by decoder 36 and the physiological data isprocessed such as to couple it with time data provided by clock 39. Suchprocessed physiological data is stored in memory storage unit 40.Information stored in memory storage unit 40 may be transmitted to firstdata processing unit 18 through external read port 41 coupled to modem16, telephone coupler 15, or other communications means.

Referring now to FIG. 3, there is shown a flow chart of a process bywhich information stored in the microchip-based device of FIG. 2 isdownloaded and stored in databases of first data processing unit 18which is programmed to couple product identifiers to informationconcerning the product. First data processing unit 18 autoconfigures toaccept the modem speed and bit rate of incoming data (FIG. 3 a) beingtransmitted from second data processing unit 9. The customer handle issubsequently determined (FIG. 3 b) to determine which customer directorythe information is to be directed towards (FIG. 3 c). Information isstored in customer subdirectories by determining whether the informationstring relates to a consumed item or measured physiological parameter(FIG. 3 d). The type of physiological data, such a weight data, bloodglucose data, blood pressure measurement data, etc., is determined (FIG.3 e) and stored along with time data coupled thereto in a subdirectorydirected to the physiological measurement (FIG. 3 f). In response toconsumed item data the first data processing unit may directly storesuch information along with time data in an appropriate consumable itemdirectory, such as that for food items consumed or drugs consumed, forlater processing or it may be programmed to retrieve certain consumableinformation pertaining to the consumed item (FIG. 3 g) and to store thesame along with item identification in an appropriate consumable itemdirectory (FIG. 3 h).

Now referring to FIG. 4, there is shown a flow chart of a process bywhich advisory actions pertaining to consumption habits is generated inresponse to consumable intakes and physiological parameter measurementsrecorded over time. Customer database directories and subdirectories areaccessed (FIG. 4 a), including those directories related to informationpertaining to the customer's physiological status, such as age, height,build, etc. (FIG. 4 b). Intake information is correlated with theselected physiological parameter(s) of concern (FIG. 4 c), as forexample foodstuff consumption being correlated with weight and/or bloodglucose concentrations, or drug consumption being correlated with bloodpressure measurements (FIG. 4 d). Algorithms relating the physiologicalparameter(s) of concern with the type of intake are selected (FIG. 4e,f) and solved. Advisory actions correlated with the result of thealgorithm computation are then selected (FIG. 4 g) and subsequentlyprinted so as to be directed to the consumer of the consumables (FIG. 4h).

FIG. 5 illustrates an exemplary data flow chart of a process by whichnutritional advisories pertaining to consumed foodstuffs may begenerated. Information pertaining to the nutritional composition of thefoodstuff identifiers entered over a set period of time is firstretrieved (FIG. 5 a) as well as information pertaining to the amount ofeach foodstuff consumed (FIG. 5 g,h). The percentage of protein, fat,carbohydrate encompassed by each food stuff, and the totality offoodstuffs eaten during the time period of concern, is determined (FIG.5 b). If the total percentage of the diet during the select period iscomprised of more than 20% protein (FIG. 5 c) or greater than 25% fat(FIG. 5 d), advisories actions suggesting a reduction in proteinconsumption (FIG. 5 n) or in fat consumption (FIG. 5 p) are generated.Commendatory advisory actions may also be issued if consumption iswithin dietary guidelines (FIG. 5 o). After determining the total massof foodstuffs consumed over the period in question (FIG. 5 i), totalcalories consumed may be determined by multiplying the total percentageof protein, fat and carbohydrate by the appropriate conversionmultiplicand (FIG. 5 e), adding the result (FIG. 5 f) and multiplyingthe same by the total mass of foodstuffs consumed over that period (FIG.5 j). After consultation with a look-up table correlating calorieconsumption with parameters such as age, height and build (FIG. 5 l), itis determined whether the total calories consumed over the set period isgreater than the recommended calorie consumption in the look-up table(FIG. 5 k). If the number of calories consumed is greater than therecommended consumption for that time period, an advisory actionsuggesting reduction in the consumption of foodstuffs over that timeperiod may be generated, or if in the alternative, the consumption isless than that in the look up table (but not extraordinarily so), anadvisory action commending calorie intake over than period of time maybe generated (FIG. 5 m).

Referring now to FIG. 6, there is shown a flow chart of a process bywhich weight control can be effectuated utilizing the invention byremoving particular foodstuffs from the diet. The period of time overwhich a particular weight gain occurs is determined (FIG. 6 a), as forexample 1 pound per 1 month. All excess calorie consumptions within eachweight gain period are determined (FIG. 6 b), as for example the excesscalorie consumptions per month. Average excess calorie consumptions foreach weight gain time period is then calculated (FIG. 6 c). It is thendetermined the consumption of which food product most closelyapproximates the average excess calorie consumption during the weightgain period (FIG. 6 d). An advisory action suggesting removal of thefood product from the diet is then issued (FIG. 6 e).

1. A computer-assisted method for providing information pertaining tothe effect of consumptions on physiological parameters of a consumercomprising: receiving at a first processor a plurality of firstinformation pertaining to an encoded product identifier identifying aconsumable, time data with respect to the time of each said consumption,and quantity data with respect to amount consumed of each consumable;for each of said identified consumables, identifying in an electronicdatabase, consumption data using encoded product identifiers andretrieving the consumption data; receiving at a second processor secondinformation on the status of one or more physiological parameters at aplurality of points in time associated with the consumer of saidconsumable; computationally generating from electronic data from saidprocessors third information, using said first information, said secondinformation, and the consumption data, related to the effect of theconsumption of said consumable(s) upon said one or more physiologicalparameters of said consumer over time; and displaying said thirdinformation on a display to said consumer.
 2. The method as recited inclaim 1 wherein the said first and second processor are the sameprocessor and the processor receives both said first information, saidsecond information, and the consumption data and processes suchinformation to automatically generate said third information.
 3. Themethod as recited in claim 1 wherein an additional processor processessaid first and said second information to generate said thirdinformation.
 4. The method as recited in claim 1 wherein saidphysiological parameter relates to at least one of the group consistingof blood sugar, pulse rate and blood pressure.
 5. The method as recitedin claim 1 wherein the consumable is a foodstuff.
 6. The method asrecited in claim 1 wherein the consumable is a drug.
 7. The method asrecited in claim 1 wherein the consumable is a pre-packaged good.
 8. Themethod as recited in claim 1 wherein the third information is advicepertaining to reducing the consumption of particular consumables by saidconsumer.
 9. The method of claim 1 wherein said third information isadvice pertaining to increasing consumption of one or more consumablesby said consumer.
 10. The method of claim 1 wherein said thirdinformation is advice pertaining to undertaking or altering a treatmentregimen for the individual.
 11. A computerized system for acquiring andprocessing information relative to the consumptions and physiologicalstatus of a consumer comprising: an apparatus comprising: an inputmodule for inputting information pertaining to the amount of aconsumable consumed by a consumer and the status of a physiologicalparameter of the consumer at points in time; a data storage unitconfigured to store information pertaining to consumptions by a consumerover a plurality of time points, and status information over a pluralityof time points pertaining to at least one physiological parameter ofsuch consumer, in conjunction with time information pertaining to thetime of such consumption and time of such physiological statusmeasurement; an electronic database associating each of a plurality ofconsumables with consumption information; a processor, operativelyconnected to said input module, said data storage unit, and saidelectronic database, configured to process said plurality of consumptioninformation with said plurality of information pertaining to statusmeasurements of a physiological parameter of a consumer over a period oftime, to identify consumption data with respect to consumables consumedby the consumer using encoded product identifiers, and to relate one ormore consumptions to a change in said at least one physiologicalparameter; and a display for displaying information pertaining to saidphysiological parameters and said consumption information over saidperiod of time.
 12. The computerized system of claim 11 wherein saiddisplay is associated with said portable apparatus.
 13. The computerizedsystem of claim 12 wherein said processor is operatively connected tosaid display.
 14. The computerized system of claim 13 wherein saidprocessor is operatively configured to cause display on said display ofsaid information pertaining to said physiological parameters and/or saidconsumption information over time.
 15. The computerized system of claim14 wherein the input module is further configured to cause uponspecified inputs said processor to display on said display of saidinformation pertaining to said physiological parameters and/or saidconsumption information over time.
 16. The computerized system of claim14 wherein said processor is further operatively configured to relateconsumption information with physiological parameters and display onsaid display advice pertaining to changes in consumption that mayimprove physiological status of said physiological parameter.
 17. Thecomputerized system of claim 11 wherein said display is separate fromsaid portable apparatus.
 18. The computerized system of claim 11 whereinsaid processor of said portable apparatus is connected to a display, andsaid input module is configured to cause said processor to display onsaid portable apparatus nutritional information pertaining to aconsumable.
 19. The computerized system of claim 11 wherein saidprocessor is configured to retrieve consumption information from saidelectronic database pertaining to a consumable by input of an encodedproduct identifier via said input module.
 20. The computerized system ofclaim 11 wherein said system allows for analysis of blood glucose levelswith respect to at least one of the groups consisting of: food,medications, and activity.